By now you might have noticed that I’m slightly hooked on sushi. My first article on this blog was about pumpkin sushi with black rice. A few weeks ago I published a post about how to host a sushi party and how to cook the perfect sushi rice.
And I have so much more in petto. I just love how you can combine almost anything you want and how quickly it is to make.
Today’s green spelt sushi version is some really healthy shit. Instead of nutrient-poor rice I used green spelt this time and filled it with some more or less uncommon veggies for ordinary sushi. And this is much tastier than it sounds. Avocado, cucumber, carrot, beetroot and cress in a green spelt coat. Some soy sauce and wasabi: Awesome! I was truly amazed by the green spelt taste as well as from its sticky textures. Green spelt definitely is the better kind of rice.
If you like sushi and eat it as regularly as I do it is advisable to replace the rice with something a bit more healthy from time to time. Or if you want to impress your friends with some special and extraordinary sushi that you won’t get at a restaurant.
And I’ve tried several different sushi versions on my friends already. They were not disappointed 😉
So let’s do it. Green spelt sushi with beetroot. Because we can!
- 200g green spelt
- 400g water
- 1-2 tbs rice vinegar
- salt, sugar
- 5-6 nori sheets
- 1-2 pieces of beetroot (cooked)
- 1-2 medium sized carrots
- ⅓ cucumber
- ½ - 1 avocado
- one hand full of soy bean sprouts
- some cress
- Sushi mat
- sharp knife
- soy sauce
- Wash the green spelt in a sieve and add it with the water (1:2) to a pot. Bring it to a boil, turn the heat down and let it boil for about 30-40 minutes.
- When the green spelt has welled up and is soft (the water should be completely gone), you can remove the pot from the stove. Mix the green spelt mass with two tbs of rice vinegar and a pinch of salt and sugar and add the mass to a cold bowl. Let it cool down in your room or outside.
- Peel the carrots. Slice the carrots, cucumber, avocado and beetroot into long and narrow stripes.
- Wash the soy bean sprouts and cut the garden cress.
- Take a nori sheets and place it on your sushi matt, the rough side up.
- Spread the cool green spelt evenly on it and leave 1cm space on one side and 2-3 cm on the other.
- Place the carrot, beetroot, avocado, cucumber, cress and soy bean sprouts in a row on the green spelt and roll the nori over it. Form a sushi roll and push it tight.
- Cut the roll into thin slices and serve it with soy sauce and wasabi.